Creamy Sausage and Mushroom Pasta Bake

Creamy Sausage and Mushroom Pasta Bake


61 people made this

Perfect for a family mid-week dinner this bake contains Italian sausage, mushrooms and garlic in a creamy sauce with two types of cheese.

Peter Alfieri

Serves: 12 

  • 500g penne pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 500g Italian sausage
  • 500g mushrooms, sliced
  • 3 cloves garlic, crushed
  • 1 1/2 cups (375ml) thickened cream
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 250g whole milk mozzarella, grated

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven's grill and set the oven rack about 15cm from the heat source.
  2. Bring a large saucepan of lightly-salted water to a boil then cook the penne uncovered stirring occasionally until tender yet firm to the bite; about 11 minutes. Drain and return to the saucepan.
  3. Meanwhile heat 1 tablespoon of the olive oil in a large frypan over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink; about 7 minutes. Remove from the frypan leaving the fat in the frypan and set aside.
  4. Pour the remaining 2 tablespoons of olive oil into the frypan then add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid; about 5 minutes more.
  5. Return the sausage to the frypan and pour in the cream. Season with salt and pepper then return to a simmer cooking until the sauce begins to thicken; about 5 minutes more.
  6. Pour the sauce over the pasta and stir. Pour into a 23x33cm baking dish and sprinkle with mozzarella cheese.
  7. Grill in the preheated oven until the mozzarella cheese is bubbly and golden brown; 5 to 7 minutes.

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